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Tomato soup with pesto toasties recipe

Tomato soup with pesto toasties recipe

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There's nothing more comforting than a bowl of tomato soup, but add in a sprinkle of cheese on top and a pesto toastie for dunking, and you're really onto a winner family dinner! See method

Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 1 medium carrot, finely chopped
  • pinch dried mixed herbs
  • 2 x 400g tins chopped tomatoes
  • 1 vegetable stock cube, made up to 200ml
  • 150g Creamfields Red Leicester cheese, grated
  • 2 tbsp Free From green pesto
  • 8 slices H.W. Nevill’s wholemeal bread
  • 40g unsalted butter
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2140kj
    514kcal     26%

  • Fat

    29g 41%

  • Saturates

    14g 72%

  • Sugars

    13g 14%

  • Salt

    2.5g 41%

of the reference intake
Carbohydrate 38.8g Protein 19.7g Fibre 8g

Method

  1. Heat the oil in a large saucepan. Fry the onion and carrot over medium heat for 5 mins or until beginning to soften. Add a pinch of dried mixed herbs and season with salt and black pepper. 
  2. Pour in the chopped tomatoes and vegetable stock and bring to a simmer. Cook for 10 mins, stirring regularly. Take the pan off of the heat and blitz smooth with a handheld stick blender. 
  3. For the toasties, spread about ½ tbsp of pesto on to one side of the bread for each sandwich. Top with a large handful of grated cheese and sandwich shut. Melt some of the butter in a frying pan and cook the toasties for 2-3 mins on each side until crisp and golden brown. Let stand for 2 mins before cutting, so that the cheese can continue to melt.

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